Crispy, golden U.S.A. fried chicken wings are on the menu, as Andy Luotto shows how to fry up the perfect batch. With a crunchy coating and juicy, tender meat, these wings are seasoned to perfection, offering the ideal balance of flavor and texture, perfect for a snack or main dish.

For a lighter touch, Andy Luotto prepares vegetarian fritters, combining a mix of fresh vegetables with a crispy, fried coating. These fritters are golden on the outside and soft inside, making for a delicious, healthy snack or appetizer that’s packed with flavor.

Andy Luotto takes the simple apple to new heights by frying it in this episode. Coated in a light, sweet batter and fried until golden, these fried apples are crispy on the outside, soft and tender on the inside, and perfect for a sweet snack or dessert.

Artichokes are given a double treatment in this episode, as Andy Luotto prepares them both Jewish-style and Roman-style. The Jewish-style artichokes are fried to a crisp, golden brown, while the Roman-style artichokes are gently braised, allowing the natural flavors of the artichoke to shine in each dish.

Fried pasta is an unexpected delight in this episode, as Andy Luotto transforms cooked pasta into crispy, golden bites by frying it to perfection. Lightly seasoned, these fried pasta pieces are crunchy and flavorful, offering a unique twist on a familiar ingredient.

Cartellate are the star of this episode, as Andy Luotto prepares these traditional Italian fried pastries, drizzled with honey or syrup. These delicate, crisp pastries are shaped into intricate spirals and have a unique texture and flavor that make them a special treat for any occasion.

In this episode, Andy Luotto takes on pork loin fillet, searing it to create a crisp, flavorful crust while keeping the inside tender and juicy. Served with a side of roasted vegetables or a light sauce, this pork fillet is a versatile dish that can be enjoyed any day of the week.

Andy Luotto brings out the rich flavors of fried lamb in this episode, where tender lamb cuts are coated in a seasoned breadcrumb mixture and fried to golden perfection. The result is a crispy exterior with juicy, flavorful meat inside—perfect for a hearty meal or as a finger food.

Andy Luotto brings the rich, sweet, and tangy flavors of caponata to the table in this episode, frying up a medley of eggplant, tomatoes, celery, and capers. This traditional Sicilian dish is a perfect balance of savory and sweet, making it an ideal accompaniment to many meals.

Zucchini flowers take center stage as Andy Luotto shows how to prepare them with a delicate, crispy batter before frying. The lightness of the zucchini flowers paired with the crunch of the fried coating makes for a perfect appetizer or snack with a hint of summery flavor.

In this episode, Andy Luotto prepares boiled meatballs, an unusual yet tasty variation on the classic dish. The meatballs are gently simmered to retain their tenderness and flavor, offering a lighter alternative to the fried version while still being rich in taste and texture.

In this episode, Andy Luotto prepares fish sticks with a light, crispy coating that locks in the tenderness of the fish. These homemade fish sticks are far superior to the frozen variety, with fresh flavors and a satisfying crunch in every bite.